Evaluation of beneficial attributes for phytate-degrading Pediococcus pentosaceus CFR R123

Abstract

In this study we have screened and selected potent phytate-degrading lactic acid bacteria (LAB), and evaluated their beneficial attributes. Around 60 LAB strains were isolated from several cereal- and pulse-based conventional fermented preparations. They were screened for their ability to degrade myo-inositol hexakisphosphate (IP6) by cobalt chloride qualitative staining method (plate assay). One of the cultures, Pediococcus pentosaceus CFR R123, was capable of degrading both calcium and sodium salts of phytic acid. Additionally, we have carried out an in vitro evaluation for the beneficial attributes of phytate degrading CFR R123. P. pentosaceus CFR R123 showed 53% survivability at pH 2 and 62% at pH 2.5, whereas cultures of Lactobacillus rhamnosus GG showed a survivability of 55% and 82%, respectively. CFR R123 could also withstand 0.3% ox-bile, whereas no growth was observed for GG. The strain CFR R123 exhibited 62.8% hydrophobicity to xylene whereas 59% was found for GG. Both the tested strains showed a good spectrum of antibacterial activity against food-borne pathogens like Escherichia coli, Listeria monocytogenes Scott A, etc. P. pentosaceus CFR R123 possessed β-galactosidase activity and cholesterol reduction ability. In conclusion, LAB with phytate degrading ability and several beneficial attributes could potentially be used as a starter culture to improve the nutritional security of functional food.

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

“…These results differ from the previous report by Mourad and Nour-Eddine (2006) who found that L. plantarum strains isolated from olives have better survival rates at acidic pH than other bacteria strains. The reduction of survivability of LAB at low pH was also reported by Raghavendra, Rao, and Halami (2010), which demonstrates the survivability of Pediococcus pentosaceus CFR R123 (53%) and L. rhamnosus GG (55%) after incubation at pH 2.0 for 3 hours. The results indicate that the Lactobacillus strains could survive in the acidic stomach environment and reach the areas of beneficial activity (small intestine and colon).…”

Phytic acid degrading lactic acid bacteria in tef-injera fermentation

“…This is in agreement with previous reports from other plant sources. Camacho et al (1991) reported that a strain of L. buchneri decreased PA by more than 55% in average, after 12 h of lupine flour fermentation and several P. pentosaceus strains from sourdough have been shown to exhibit PA degradation capacity on modified MRS agar medium (Raghavendra et al, 2010). Numerous studies have also reported L. plantarum strains to be phytase positive (Lopez et al, 2000;Songré-Ouattara et al, 2008;Sreeramulu et al, 1996;Tang et al, 2010) although more detailed studies revealed an extracellular dephosphorylating enzyme rather unspecific for sodium PA but with a high affinity to acetyl phosphate (Zamudio et al, 2001).…”

Pediococcus pentosaceus, a future additive or probiotic candidate

“…Similarly, from among 60 strains of LAB from cereal-and pulse-based fermented mixtures, P. pentosaceus CFR R123 not only significantly improved the availability of calcium but also reduced cholesterol and β-galactosidase levels. P. pentosaceus CFR R123 degraded 43% of phytate in one hour in an experiment designed by Raghavendra et al [54,55]. These phytatedegrading P. pentosaceus have potential as nutritive food additives [54,55].…”